Slice the meat to your preferred thicknessMix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.Brush one side with honey and the other side with Barbecue sauce, crack some pepper on each side and place in smoker or dehydrator.

Slice the meat to your preferred thicknessMix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator.

Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.

I use 1.5 teaspoon ofMorton® Tender Quick® to each 1lb of ground or thin sliced meat 1/4".Morton® Tender Quick®suggests 1 tablespoon per/lb for thin sliced meat 1/2", but their curing process is for a dry cure and for 1 hour which is different than what is outlined here. This is your decision!